SOURDOUGH BISCUIT RECIPE HOW TO

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.Īdd the baking powder, baking soda, and salt to the dough, sprinkling it over the dough and kneading it in with your hands as evenly as possible. (If the dough was in the fridge, just be sure to remove it from the fridge an hour or more before you’re ready to make them). The next day, when you’re ready to make your biscuits, get your bowl of room temperature dough.

It’s very difficult to work with when it’s cold. Just be sure to let it sit at room temperature for awhile to allow the dough to soften. I usually put my bowl of dough into the refrigerator and then take it out a few hours before I want to make the biscuits. You can allow the dough to sit out at room temperature, or you can put the bowl in the fridge. Form the dough into a ball.Ĭover the bowl with plastic wrap or a tea towel, and set aside to ferment 7-24 hours.

Use your hands if the dough is too thick to stir.

SOURDOUGH BISCUIT RECIPE HOW TO

Cut the butter into the flour with a pastry cutter (or two knives), until the butter pieces are like small crumbs.Īdd the sourdough starter ( learn how to make a sourdough starter here), honey, and buttermilk (or thinned yogurt, milk, or water), and stir to combine. The night before you want to make biscuits, add the flour to a large mixing bowl.Ĭut the butter into small cubes, and add the butter to the flour in the bowl. If you don’t have a biscuit cutter handy, the rim of a small glass works well.Īffiliate links included below, which means I may make a small commission at no extra cost to you.The tastiest result seems to be with buttermilk or thinned yogurt. Where the recipe calls for buttermilk, you can also substitute regular milk, water, or yogurt thinned to the consistency of buttermilk.If using all-purpose flour by itself, you may need to adjust the amount of liquid in the recipe.I’ve used freshly-ground wheat, freshly ground spelt, and store-bought whole wheat flour. I’ve had great success with half whole wheat, half white (all-purpose), or half wheat, half spelt.

I usually use a whole grain flour (whole wheat or spelt), but I’ve also used a combination of these.

You can use a variety of different flours for this recipe.

This way, it’s easy to have homemade sourdough biscuits with dinner, with very little effort. Then it’s easy to remove the dough from the refrigerator a few hours before I plan to make the biscuits.Īdd the final three ingredients, roll out your dough, and bake! These overnight sourdough biscuits are so convenient to make! I like to mix them up the night before, then put them in the refrigerator until the following afternoon. Need a sourdough starter? Learn how to make your own from scratch here! Second, I find long-fermented recipes more convenient, because you can break up the steps (mixing up the dough in the evening, and then finishing and baking the recipe the next day). I tend to prefer sourdough recipes that are long-fermented, for a couple of reasons.įirst, the longer fermentation time makes your sourdough recipes even more digestible. Because it’s long-fermented, you can start the recipe the night before, and then finish it up the next day. One of the best things about this recipe is how easy and convenient it is. I often make these easy biscuits once a week, and they always disappear fast! This sourdough biscuits recipe is my favorite way to use up sourdough discard.

Sourdough biscuit recipe